Crustless Mini Vegetable Quiches

Name: Crustless Mini Vegetable Quiches
Total time: 1800 s
Yield: 45 mini quiches
Ingredients: 2/3 cup all-purpose flour (75 grams); 3 eggs; 1 1/2 cups oat milk (or other milk) (350 milliliters); 1 zucchini; 2 ounces white mushrooms (60 grams); 3 1/2 ounces cherry tomatoes (100 grams)

Lola @cookingsomethingcute

Crustless Mini Vegetable Quiches

Lola @cookingsomethingcute

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Ingredients

30 min per batch

45 mini quiches

2/3 cupall-purpose flour (75 grams)
3eggs
1 1/2 cupsoat milk (or other milk) (350 milliliters)
1zucchini
2 ounceswhite mushrooms (60 grams)
3 1/2 ouncescherry tomatoes (100 grams)

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Steps

30 min per batch

1

Pour the flour into a mixing bowl. Crack the eggs in one at a time and mix. Gradually add the milk while continuing to stir.
2

Wash the vegetables. Peel the zucchini and dice it as small as possible. Slice the mushrooms and cherry tomatoes.
3

Lightly grease small molds. Distribute the diced zucchini evenly in the bottom. Pour in the quiche batter, then top each with a slice of tomato and a slice of mushroom.
4

Preheat the oven to 350°F (180°C). Bake for about 25 to 30 minutes.
5

Remove the quiches from the molds and serve warm or cold, with a little fresh goat cheese on the side if you like!